Roasted Whole Chicken Breasts With Green Stuffing

Recipe by Chef Kate
READY IN: 1hr 50mins




  • Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
  • Peel and roughly chop 4 cloves of garlic
  • Roughly chop spinach
  • Tear basil into small pieces
  • Place large skillet over high heat
  • When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
  • Grate fresh nutmeg into skillet
  • Stir fry until greeens are wilted and soft
  • Remove from heat and set aside to cool
  • Clean chicken breasts and remove any obvious clumps of fat or protruding skin
  • Preheat oven to 425°F
  • With your fingers, gently loosen skin from flesh of the chicken breasts
  • Again, gently, stuff greens mixture between the skin and the flesh of the breasts
  • Massage the surface of the breasts to evenly distribute the stuffing
  • Cut each lemon in half lengthwise (stem to end)
  • Rub the outside of the chicken breasts with butter
  • Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
  • Split the whole head of garlic into cloves; do not peel
  • Scatter the garlic gloves in the bottom of the roasting pan
  • Scrub potatoes; do not peel
  • If very small, leave whole; if larger, cut in half
  • Scatter potatoes in the bottom of the roasting pan
  • Place the three whole breasts, skin side down, on the oiled rack
  • Place a lemon half in the cavity of each breast
  • Roast 20 minutes
  • Baste with a third of the white wine
  • Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
  • Baste with pan juices
  • Roast another 20 minutes
  • Turn oven down to 375°F
  • Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
  • Roast another 10-12 minutes
  • Check for doneness
  • Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
  • Remove excess fat from pan (there should be very little)
  • Remove potatoes and keep warm
  • Remove garlic cloves and squeeze out roasted garlic into the roasting pan
  • Place pan on stovetop over medium heat
  • Add mushrooms and allow to saute without stirring for 1 - 2 minutes
  • Turn mushrooms and saute another minute
  • Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
  • Scrape to deglaze and simmer until slightly reduced
  • Taste for seasoning
  • (Optional) Whisk in 1 - 2 Tablespoons of butter
  • Note: This is lovely served on a bed of steamed fresh spinach